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Linda van Ommeren & Pien van VenrooijHEM2
Werkportfolio
Food & Beverage Management (FBM)
Studiejaar 2020 - 2021
Hotel- en Eventmanagement (HEM2)
Hogeschool Tio
1
, Linda van Ommeren & Pien van Venrooij
HEM2
Inhoudsopgave
Inhoudsopgave...........................................................................................................................2
Inleiding.....................................................................................................................................4
1.4 Handelsnaam en logo.........................................................................................................9
1.5 Ondernemingsvorm.........................................................................................................10
1.6 Menukaart en wijn/drankenkaart.....................................................................................11
1.6.1 Menukaart (1e opzet).................................................................................................11
FRISDRANKEN...............................................................................................................15
Drankenkaart......................................................................................................................16
Bieren.................................................................................................................................16
Gedistilleerd.......................................................................................................................16
Whisky................................................................................................................................16
1.7.1 Kostprijsberekening...................................................................................................17
1.7.2 Voorlopige exploitatiebegroting...................................................................................19
1.8 Administratieve handelingen...........................................................................................22
1.9 Wet- en regelgeving.........................................................................................................23
Kerngebied 2: Marketing.......................................................................................................25
2.1 Brancheonderzoek...........................................................................................................25
2.2 DESTEP-analyse.............................................................................................................27
2.3 Doelgroep- en segmentatie analyse.................................................................................29
2.4 Concurrentieanalyse.........................................................................................................30
2.5 SWOT-analyse.................................................................................................................31
2.6 Confrontatie matrix..........................................................................................................32
2.7 Missie en visie.................................................................................................................34
2.8 Marketingmix (7 P’s).......................................................................................................35
2.9 Marketing promotieplan en begroting.............................................................................37
2.9.1 Marketing promotieplan en begroting.......................................................................37
2.9.2 Marketing promotieplan en begroting.......................................................................39
3.1 Menukaart........................................................................................................................40
3.2 Wijn- en drankenkaart.....................................................................................................43
3.3 Kost- en verkoopprijsbepaling.........................................................................................46
3.4 Inrichtingsplan en inventaris............................................................................................48
3.4.1 Inrichtingsplan...........................................................................................................48
3.4.2 Inventaris...................................................................................................................49
2
, Linda van Ommeren & Pien van Venrooij
HEM2
Front of the house..................................................................................................................49
Back of the house...................................................................................................................50
3.5 H.A.C.C.P........................................................................................................................52
3.6 Personeelsvoorziening.......................................................................................................54
3.6.1 Personeelsbehoefte.......................................................................................................54
3.6.2. Organigram..................................................................................................................55
3.6.3 Begroting personeelsplan..............................................................................................55
3.6.4. Functiebeschrijving......................................................................................................57
3.6.5 Arbeidsovereenkomst...................................................................................................58
3.7 Serviceniveau...................................................................................................................61
3.8 Activiteitenplanning opening...........................................................................................62
Kerngebied 4............................................................................................................................64
4.1 Investeringsbegroting......................................................................................................64
4.2 Financieringsbegroting....................................................................................................65
4.3 Exploitatiebegroting........................................................................................................65
4.4 Liquiditeitsbegroting........................................................................................................66
4.5 Openingsbalans................................................................................................................67
4.6 Financiële kengetallen en analyse....................................................................................68
4.6.1 Solvabiliteit...................................................................................................................68
4.6.2 Liquiditeit.....................................................................................................................68
...............................................................................................................................................69
4.6.3 Rentabiliteit...................................................................................................................69
4.6.4 Break – even.................................................................................................................69
4.7 Financiële haalbaarheid onderneming.............................................................................70
4.8 Zelfreflectie ondernemingsplan.......................................................................................71
Literatuurlijst..........................................................................................................................72
Bijlage.......................................................................................................................................73
3
, Linda van Ommeren & Pien van Venrooij
HEM2
Inleiding
Geachte lezer,
Wij zijn tweedejaars studenten aan Hogeschool Tio en studeren Hotel en Event Management. De
afgelopen paar maanden is er een opzet gemaakt voor een eigen horecaonderneming. Wij willen in
het bijzonder meneer Heijboer bedanken voor de goede steun en informatieve lessen.
Veel leesplezier,
Studenten HEM
4
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